Taco-Style Grilled Chicken with Avocado Salsa and Cilantro Lime Rice
Juicy grilled chicken seasoned with Mexican spices, served with a fresh avocado salsa and zesty cilantro lime rice for a vibrant taco bowl experience. This mexican-inspired chicken ready in about 35 minutes pairs olive oil, chili powder, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 4 (6 oz each) boneless skinless chicken breasts
- 2 tbsp olive oil
- 1 1/2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 1/2 cups, uncooked white rice
- 1/2 cup chopped, divided fresh cilantro
- 3 tbsp, divided lime juice
- 1 large, diced ripe avocado
- 1 cup, halved cherry tomatoes
- 1/4 cup, finely diced red onion
- 1 small, seeded and finely chopped jalapeño
- 1/2 tsp (for salsa) salt
- 1/4 tsp (for salsa) black pepper
Instructions
- Step 1: In a small bowl, mix 2 tbsp olive oil, 1 1/2 tsp chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Coat 4 boneless skinless chicken breasts evenly with the spice mixture.
- Step 2: Preheat a grill or grill pan over medium-high heat. Grill the chicken breasts for 6-7 minutes per side until cooked through and internal temperature reaches 165°F (74°C). Remove from heat and let rest 5 minutes before slicing.
- Step 3: While chicken grills, cook 1 1/2 cups uncooked white rice according to package instructions. Once cooked, fluff and stir in 1/4 cup chopped fresh cilantro and 1 tbsp lime juice.
- Step 4: In a medium bowl, combine 1 large diced ripe avocado, 1 cup halved cherry tomatoes, 1/4 cup finely diced red onion, 1 small finely chopped seeded jalapeño, 1/2 tsp salt, 1/4 tsp black pepper, 2 tbsp lime juice, and 1/4 cup chopped fresh cilantro. Gently toss to combine.
- Step 5: To serve, divide cilantro lime rice among four plates. Top with sliced grilled chicken and spoon avocado salsa over the top.
Frequently asked questions
How long does Taco-Style Grilled Chicken with Avocado Salsa and Cilantro Lime Rice take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Taco-Style Grilled Chicken with Avocado Salsa and Cilantro Lime Rice?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Taco-Style Grilled Chicken with Avocado Salsa and Cilantro Lime Rice?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Taco-Style Grilled Chicken with Avocado Salsa and Cilantro Lime Rice for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Taco-Style Grilled Chicken with Avocado Salsa and Cilantro Lime Rice?
Mexican chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
